• Chicken Long Rice

    Chicken Long Rice

    Great to boost immunity for all doshas.


    • 2 pounds of skinless boneless chicken thighs
    • 8 cups of water
    • 3 inch piece of fresh ginger, peeled and sliced into three pieces lengthwise
    • 4 cloves of fresh pressed garlic
    • 1 large onion, chopped into 1-inch pieces
    • 1 tablespoon of sea salt
    • Fresh ground pepper, to taste
    • 1 small head of bok choy, chopped into large pieces
    • 4 stalks of green onion, chopped into small pieces
    • 3-4 (8oz) packages of bean threads


    1. Place chicken, water, ginger, garlic, salt, and pepper into a large pot. Bring to a boil over medium high heat, then reduce heat to low and simmer until the chicken is tender and no longer pink, about 30 minutes.
    2. Remove chicken, chop into cubes and return to pot.
    3. Stir onion, green onion, boy choy and noodles into the broth and bring to a boil, then reduce to low and simmer until noodles are soft (about 15 minutes).


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